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4 frozen Sara Lee Croissants
2 squares semi-sweet chocolate
1 tablespoon butter
1/4 cup sifted confectioners' sugar
1-2 teaspoons hot water
1 cup vanilla pudding
2 medium bananas, sliced
Cut frozen croissants in half lengthwise; leave together. Heat frozen
croissants on ungreased baking sheet in preheated 325°F. oven 9-11
minutes. Melt chocolate and butter together. Stir in sugar and water to
make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom
half. Top with sliced bananas. Replace croissant tops; drizzle with
chocolate glaze .
Makes 4 servings.
2 squares semi-sweet chocolate
1 tablespoon butter
1/4 cup sifted confectioners' sugar
1-2 teaspoons hot water
1 cup vanilla pudding
2 medium bananas, sliced
Cut frozen croissants in half lengthwise; leave together. Heat frozen
croissants on ungreased baking sheet in preheated 325°F. oven 9-11
minutes. Melt chocolate and butter together. Stir in sugar and water to
make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom
half. Top with sliced bananas. Replace croissant tops; drizzle with
chocolate glaze .
Makes 4 servings.
